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Mini Taco Spaghetti Pies

A fun, handheld fusion of spaghetti and taco-flavored beef baked into individual muffin “pies.”
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 people

Ingredients

  • 8 oz spaghetti
  • 1/3 cup butter melted
  • 2 large eggs whisked
  • 1/2 cup Parmesan cheese grated, divided (1/2 cup + 1/4 cup)
  • 3/4 cup cottage cheese
  • 1/4 cup Parmesan cheese for cheese mixture (see above)
  • 1 Tbsp dried parsley
  • 1 lb ground beef or ground turkey
  • 1 oz taco seasoning package
  • 10 oz diced tomatoes and green chiles canned, undrained (1 can)
  • 1/4 cup water
  • 2 cups spaghetti sauce
  • 1 cup shredded cheddar cheese or Mexican cheese blend

Instructions

  • Preheat the oven to 350°F (175°C) and lightly spray a 12-cup muffin pan with cooking spray.
  • Cook the spaghetti according to package directions until al dente, then drain well in a colander.
  • In a large bowl, toss the hot drained spaghetti with the melted butter, then mix in the whisked eggs and 1/2 cup grated Parmesan until the pasta is evenly coated.
  • Divide the coated spaghetti evenly among the 12 muffin cups and press the pasta down to form nests with a slight well in the center of each cup.
  • While the pasta cooks, brown the ground beef or turkey in a 10-inch skillet over medium heat, breaking it up as it cooks; drain excess fat.
  • Stir the taco seasoning, the can of diced tomatoes and green chiles (undrained), and 1/4 cup water into the browned meat; simmer 5 minutes, then remove from heat and stir in the 2 cups spaghetti sauce. Set aside.
  • In a small bowl, combine the cottage cheese, the remaining 1/4 cup Parmesan, and dried parsley; divide this cheese mixture among the pasta nests, spreading it into the wells.
  • Spoon the meat and sauce mixture over each cottage-cheese–lined spaghetti nest (you may have leftover sauce) and top each with shredded cheddar or Mexican blend cheese.
  • Bake for 30 minutes, until the cheese is lightly browned and the pies are heated through. Let cool a few minutes, then remove from the pan and serve with any leftover sauce if desired.

Equipment

  • 12-cup muffin pan
  • 10-inch skillet
  • Mixing Bowls
  • Colander
  • Measuring Cups and Spoons
  • Spatula or spoon
  • Cooking Spray
  • Rotary Cheese Grater

Notes

  • Lightly cool pies before removing from the pan to help them hold their shape.
  • You can use ground beef or ground turkey interchangeably.
  • Shredded Mexican cheese blend may be used instead of cheddar.
  • Use a rotary grater for freshly grated Parmesan if available.
  • Leftover sauce can be served with the pies.